3 garlic cloves, minced
1 large shallot, minced
1 tbsp curry powder
1 fresh chile pepper, seeds removed, flesh minced
2 fresh lemongrass stalks, outer layers removed, minced
1 1/2 lbs boneless, skinless chicken breast, cut into 2-inch chunks
1 tbsp tamari
1 tsp coconut oil
2 tbsp water
1 tbsp minced fresh ginger
1 lb Swiss chard, trimmed and chopped
4 scallions, thinly sliced

In a medium bowl, combine the garlic, shallot, curry powder, chile, and lemongrass.

Add the chicken and tamari and stir to coat well. Marinate in the refrigerator for at least 1 hour.
 

Heat 1/2 teaspoon of the oil in a large sauté pan or wok over high heat. Add the marinated chicken and stir-fry, turning every few minutes, until well browned on all sides, about 8 minutes.

Add the water and continue to cook until the chicken is fragrant, appears glazed and is cooked through for about 5 minutes more. Remove from the pan and set aside.
 

Wipe the pan with a paper towel and heat the remaining 1/2 teaspoon oil in the same pan.


Add the ginger and stir-fry for 1 minute. Add the chard and stir-fry for 2 minutes, or until the chard is wilted and the ginger is fragrant.
 

Place the chard on a serving plate and top with the chicken pieces. Serve garnished with the scallions.

 

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